FSCN4332

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FSCN 4332 - Food Processing Operations (3 Cr.)

Food Science & Nutrition (11026) TCOA - College of Food, Agricultural and Natural Resource Sciences

Course description

Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management.

Prerequisite: BBE 4744

Minimum credits

3

Maximum credits

3

Is this course repeatable?

No

Grading basis

AFV - A-F or Audit

Laboratory

Lecture

Fulfills the writing intensive requirement?

No

Typically offered term(s)

Every Spring